Talley Farms Fresh Harvest


Chard, Rainbow Lemon-Garlic

from Allrecipes.com


1 bunch of rainbow chards, trimmed and rinsed
Olive Oil
3 cloves garlic, sliced, or to taste
1 pinch crushed red pepper flakes
1 Tablespoon lemon juice


Separate the stems of the chard from the leaves.  Cut the leaves into thin strips and set aside.  Thinly slice the stems.
 Heat the olive oil in a large skillet or pot over medium heat.  Stir in the sliced garlic, red pepper flakes, and chard stems, and cook for 3 minutes until the flavor of the garlic mellows and the stems begin to soften.  Stir in the shredded chard leaves, cover, and cook 5 minutes over medium-low heat.  Stir, recover, and continue cooking until the chard is tender.  Toss with lemon juice to serve. 
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